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Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes. Add cumin and cook for 30 seconds more.
2. Add broth, barley and oregano; increase heat and bring to a boil. Reduce heat to low; cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
3. Gently sir in beans and heat through. Sprinkle with cilantro just before serving.